T X 551 
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Copy j 


UNIVERSITY OF ILLINOIS BULLETIN 

Issued Weekly 

Vol. XIV August 6, 1917 No. 49 

[Entered as second-class matter December 11, 1912, at the post office at Urbana, Illinois 

under the Act of August 24, 1912] 


LU/WOV^ .VvV, 

Department of Household Science 


Experiments in Teaching 

Food Values 



PUBLISHED BY THE UNIVERSITY OF ILLINOIS 

URBANA 































This bulletin contains data gathered from different-phases of 
the work of the Department, and is presented in the hope that it may 
be helpful in showing different methods of acquiring knowledge of 
the important subject of food values. 


TX5SI 

,Xz 


EXPERIMENTS IN TEACHING FOOD VALUES 

INTRODUCTION 1 

The past year has emphasized every phase of the food question. 
This emphasis has fallen on the producer, the consumer, rich and 
poor, high and low, alike. 

The University of Illinois has many avenues of approach to this 
question. Its classes in selection and preparation of food and in 
dietetics, its practise apartment, and its lunch room, each has studied 
its particular part of the problem with unusual care. Some of the 
results are given in the hope that they may be of use to the house¬ 
wife in her important responsibility as regards foods. 

As a nation we are awaking to the necessity for food conserva¬ 
tion, and at this time the role of the housewife looms as large as 
that of the producer. Conservation of the food as it is daily pre¬ 
pared in our homes does not mean 11 skimping’’ so that the members 
of the family are undernourished. It does mean, however, wise buy¬ 
ing, careful preparation, and the elimination of waste both in prep¬ 
aration and in consumption. These results cannot be accomplished un¬ 
less the housewife understands food values and the varying needs 
for nourishment represented in her family. She will then be able 
to serve meals suitable and sufficient for the development of physical 
efficiency and yet avoid the preparation of too much food or too much 
of any one kind of food. 

Food must serve a threefold purpose: it must furnish the ma¬ 
terials for building the body, for regulating many of its processes, 
and for supplying energy for its work. Proteins, fats, carbohy¬ 
drates, mineral matter, and water, constituents of the various food 
stuffs, all are used to build the body, but protein and mineral matter 
need especial emphasis, for protein is the most important constituent 
of all living tissue, and mineral matter is essential for the building 
of bones. Proteins are obtained mainly from meat, peas, beans, milk, 
eggs, cheese, and nuts. Mineral substances are present in all foods, 
but the most valuable sources are milk, fruits, and vegetables. The 
materials in food which help to regulate body processes are the min¬ 
eral substances. They are important constituents of blood and other 


Contributed by Miss Mary C. deGarmo, M.A., and Miss Marie Freeman, A.B. 



4 


University of Illinois Bulletin 


[August, 


body fluids, and they furnish acids and alkalies for the digestive 
juices. 

When we consider the sources of energy for body work, we use 
as a unit of measure the “calorie.” This term is no longer confined 
to textbooks. The calorie is slowly coming to its own in the public 
mind; we are realizing that price and quantity are not indications 
of the value of most foods to the body, but that the calorie is the 
standard by which the actual amount of fuel can be determined. 
Fats, carbohydrates, and proteins furnish energy, but proteins 
leave unburned material which must be excreted, so for this reason 
as well as because of the greater expense of proteins, fats and car¬ 
bohydrates are more desirable for the purpose of energy. Fat fur¬ 
nishes two and one-fourth times as many calories as either carbohy¬ 
drates or protein, and is, therefore, the most concentrated fuel. The 
.chief sources of fats are butter, cream, lard, bacon, salad-oils, salt 
pork, and nuts. Carbohydrates are obtained in the form of starchy 
foods, such as cornstarch, potatoes, cereals, macaroni, and bananas, 
and in fruits, syrups, and sugar. 

In order to know how much of each of these kinds of food is 
required for the family, the activity, size, and age of each member 
must be considered. The first of these is the largest factor. A 
farmer doing active work out-of-doors can use a quantity of con¬ 
centrated foods which would be a severe trial to the digestive sys¬ 
tem of a bookkeeper. Atwater and Benedict give the following table 
to show the effect of exercise on food requirements: 

Calories per hour 


Man sleeping.\. 65 

Man sitting at rest.100 

Man at light muscular exercise.170 

Man at active muscular exercise. 290 

Man at severe muscular exercise.450 

Man at very severe muscular exercise.600 


From these figures we should consider 2,500 calories per day a 
fair average for a man doing sedentary labor, 3,000 calories per 
day for labor involving moderate exercise, and 4,000-6,000, for very 
severe labor. 

Size in terms of weight is another factor in determining the 
necessary amount of food. The more muscle tissue an individual 
has, the higher the energy requirement. Women as a class require 
less food than men because they are usually smaller and less active. 
Using the above table we should consider 2,200 calories per day 
sufficient for a woman of average size doing moderate exercise. 








1917] 


Experiments in Teaching Food Values 


5 


However, a man at sedentary labor would need less food than his 
wife if she was large and doing strenuous physical work. 

Children require twice as many calories per pound as adults, 
tho the total is less until the year preceding adolescence. An adol¬ 
escent boy needs as much food as his father. Because of the rapid 
rate of growth, children should have double the amount of protein 
required by adults. Mrs. Rose 1 gives these quantities as sufficient: 


Calorie Requirement in Childhood 


Age in years 

Weight in pounds 

Calories per pound 

2 

29-30 

40 

3 

35 

40 

4 

37 y 2 

40 

5 

41 

35-37 

6 

45 

34-35 

7 

50 

32-34 

8-9 

• • 

30-35 

10-12 

• • 

28-32 


For adolescence, Eugene DuBois 2 gives the following require¬ 
ment : 


Calorie Requirement in Adolescence 


Age in years 

Calories per pound 

12-13 

30-35 

14-17 

25-30 


For children under seven, milk furnishes more desirable con¬ 
stituents in an easily assimilable form than any other food. Every 
child should have one quart a day, part of which may be used in 
soups, junkets, and custards. To this, add one egg and choose the rest 
of the diet from fruit juices and pulps, green vegetables (sifted for 
little children), hard breadstuff's, and cereal foods. Older children 
may have the same food as their elders, except meat in quantity and 
pastries, providing the dishes are simply prepared. Meals should 
be regular and a lunch may be given in the morning or afternoon. 


*Mary Schwartz Rose, “Feeding the Fa'mily .” 

2 Eugene DuBois, Arch. Int. Med., XVII, 887, 1916. 
























6 


University of Illinois Bulletin 


[ August, 


EXPERIMENT I 1 
PLANNING OP DIETARIES 

Using the preceding facts as a basis for requirements, the class 
in dietetics planned dietaries for this family of five: 



Age, years 

Protein, grams 

Total calories 

Man. 

• • 

72 

3,000 

Woman. 

• • 

57 

2,200 

Girl. 

16 

55 

2,100 

Boy.. 

10 

45 

1,800 

Boy. 

4 

38 

1,400 

Total for family 


267 

10,500 


These menus furnish 10,000 to 12,000 calories of which 10 to 15 
percent is in the form of protein. At present prices, the cost per day 
averages $1.25, or 25 cents per person. This figure makes it impossible 
to have a variety at every meal. Breakfast was chosen as the meal in 
which monotony was of least importance, and variety was given in the 
other two meals. 

There is considerable distrust of “scientific feeding” and we arc 
apt to think that eating according to calories would mean new and 
strange combinations. These meals show that the contrary is true. 
Ordinary foods, simply prepared, and combined with a view not only 
to flavor but to food value, will furnish wholesome meals for the fam¬ 
ily. The following meals were planned for the typical family de¬ 
scribed above. The food suitable for a child of four years is starred. 


Suggested Meals for Spring or Summer 


Meals 

Dishes 

Amounts 

Breakfast 

Blackberries 

2 cups 


*Plain omelet 

5 eggs 


Biscuits 

12 small 


Oleomargarine 

4 tablespoons 


Cocoa 

4 cups 


*Milk 

1 cup 


*Toast 

1 slice 

Child’s morning 

*Milk 

1 cup 

lunch 

* Zwieback 

1 piece 

Lunch or supper 

*Baked beans 

4 cups 


*Boston brown bread 

9 slices 


Oleomargarine 

5 tablespoons 


* Stewed rhubarb 

2 cups 


Oatmeal wafers 

9 wafers 


*Milk 

1 cup 


'Contributed by Miss Mary C. deGarmo, M.A., and Miss Marie Freeman, A.B. 






















Experiments in Teaching Food Values 


7 


1017 ] 


Meals 

Dishes 

Amounts 

Dinner 

Baked ham 

7 medium slices 


*Creamed cauliflower 

1 small head 


String beans 

3 cups 


Bread 

8 slices 


Oleomargarine 

4 tablespoons 


Vanilla ice cream (yolks of eggs) 

1 V 2 pints 


Marguerites (whites cf eggs) 

8 marguerites 


*Milk 

1 cup 


*Hard bread 

1 slice 

Breakfast 

*Peaches 

1 pound 


*Grapenuts 

10 tablespoons 


*Milk toast 

12 pieces 


*Milk 

3 cups 

Child’s morning 

*Bread 

1 slice 

lunch 

*01eomargarine 

V 2 tablespoon 

Lunch or supper 

Bice croquettes 

7 croquettes 


*Lima beans 

9 tablespoons 


*Bread 

6 slices 


Oleomargarine 

4 tablespoons 


*Baked bananas 

6 bananas 


*Milk 

2 cups 

Dinner 

Boast tongue 

1 pound 


Macaroni and tomatoes 

3 cups 


Lettuce, French dressing 

1 head 


*Bread 

8 slices 


Oleomargarine 

4 tablespoons 


*Plain cookies 

10 cookies 


*Snow pudding 

2% cups 


*Milk 

1 cup 

Breakfast 

*Stewed rhubarb 

iy 2 cups 


Puffed Wheat 

3 cups 


* Oatmeal 

% cup 


*Cream toast 

5 slices 


*Milk 

4 1 /2 cups 


Coffee 

2 cups 


Sugar 

4 tablespoons 

Child’s morning 

*Milk 

1 cup 

lunch 

* Toast 

1 slice 

Lunch or supper 

*Cream of pea soup 

5 cups 


^Croutons 

3 slices of bread 


Stuffed tomatoes 

4 tomatoes 


*Graham bread 

5 slices 


^Oleomargarine 

5 tablespoons 


Apple sauce cake 

4 slices 


Tea 

2 cups 


*Milk 

2 cups 


* Apple sauce 

2 tablespoons 




[ August, 


8 

Meals 

Dinner 


Breakfast 


Child’s morning 
lunch 

Lunch or supper 


Dinner 


Meals 

Breakfast 


Child’s morning 
lunch 

Lunch or supper 


University of Illinois Bulletin 


Dishes 

Amounts 

Beef loaf 

4 medium slices 

•Creamed carrots 

2 Vi cups 

Spinach with egg 

3 cups 

Tomato and lettuce salad 

2 large tomatoes 

Bread 

8 slices 

•Toast 

1 slice 

Oleomargarine 

4 tablespoons 

•Chocolate blanc mange 

2Vi cups 

•Milk 

1 cup 


•Cantaloup 

5 halves 

Corn flakes 

2 V 2 cups 

•Wheatena 

Vi cup 

Popovers 

8 popovers 

Oleomargarine 

6 tablespoons 

Cocoa 

4 cups 

•Milk 

3 cups 

•Bread 

1 slice 

•Milk 

% cup * 

•Creamed eggs on toast 

5 slices toast, 5 eggs 

Orange and date salad 

2 cups 

Bread 

5 slices 

Oleomargarine 
•Bice pudding with raisins 

5 tablespoons 

Stuffed baked heart 

1 pound 

•Mashed potatoes 

2Vi cups 

•Creamed celery 

2 x /i cups 

Olives 

8 olives 

Bread 

8 slices 

Oleomargarine 

4 tablespoons 

•Baspberry (canned) sherbet 

2Vi cups 

•Toast 

Vi slice 

•Milk 

1 cup 

Suggested Menus for Fall or 

Winter 

Dishes 

Amounts 

•Stewed prunes 

16 prunes, or % pound 

•Oatmeal 

2 Vi cups 

•Milk 

1 pint 

Sugar 

4 tablespoons 

•Toast 

9 slices 

Oleomargarine 

4 tablespoons 

•Milk 

1 cup 

Vegetable soup 

5 cups 

Bacon and fried apples 

7 slices bacon, 5 apples 

Bread 

9 slices 

Oleomargarine 

5 tablespoons 

Caramel junket 

2 V 2 cups 




1017 ] 


Experiments in Teaching Food Values 


9 


Meals 

Dishes 

Amounts 

Dinner 

*Cheese souffle 

10 tablespoons 


*Rice 

2 cups 


Green bean and beet salad 

2 cups 


* Bread 

0 slices 


* But ter 

■1 tablespoons 


*Sponge cake 

5 slices 


*Milk 

1 cup 

Breakfast 

*Sliced bananas, very ripe 

3 bananas 


* Farina 

214 cups 


*01eomargarine 

414 tablespoons 


*Toast 

9 slices 


Coffee 

2 cups 


Sugar 

2 tablespoons 


*Milk 

2 cups 

Child’s morning 

*Milk 

1 cup 

lunch 

*Graham crackers 

2 erackers 

Lunch or supper 

Salmon croquettes 

8 croquettes 


^Creamed cabbage 

!4 pound 


Currant jelly 

y 2 glass 


Bread 

8 slices 


^Oleomargarine 

414 tablespoons 


*Milk 

1 cup 


*Zwieback 

1 piece 

Dinner 

*Cream of tomato soup 

5 cups 


Ragout of beef 

4 servings 


*Buttered squash 

214 cups 


Bread 

9 slices 


Oleomargarine 

414 tablespoons 


Raspberries 

2 cups 


Frosted cakes 

10 cakes 

Breakfast 

*Apricots 

5 tablespoons 


*Oatmeal 

214 cups 


*Milk 

% quart 


*Toast 

5 slices 


Oleomargarine 

4 tablespoons 

Child’s morning 

*Milk 

1 cup 

lunch 

*Zwieback 

1 piece 

Lunch or supper 

*Omelet and parsley 

6 eggs 


*Bread 

8 slices 


*Butter 

5 tablespoons 


Jelly 

4 tablespoons 


Prune whip 

4 servings 


*Milk 

1 cup 

Dinner 

Swiss steak 

114 pounds 


*Rice gravy 

214 cups 


*Buttered beets 

214 cups 


Corn scones 

8 scones 


Oleomargarine 

4 tablespoons 


Pumpkin pie 

4 pieces 


*Milk 

1 cup 


*Toast 

1 slice 





10 


University of Illinois Bulletin 


[ August, 


Meals 

Dishes 

A mounts 

Breakfast 

^Oranges 

5 halves 


One-egg muffins 

8 muffins 


Oleomargarine 

5 tablespoons 


Poached eggs 

5 eggs 


*Toast 

1 slice 


*Milk 

1 cup 

Child’s morning 

*Milk 

1 cup 

lunch 

*Cracker 

1 cracker 

Lunch or supper 

Scalloped corn 

8 tablespoons 


*Bread 

9 slices 


*Butter 

4 tablespoons 


*Cottage cheese 

5 tablespoons 


Strawberry jam 

4 tablespoons 


*Milk 

1 cup 

Dinner 

Pork chops and gravy 

4 chops 


*Baked potatoes 

5 medium 


*Buttered onions 

9 tablespoons 


Biscuits 

8 biscuits 


Oleomargarine 

4 tablespoons 


Baked apples in syrup 

5 apples 


*Hard bread 

1 slice 


*Milk 

1 cup 


Oleomargarine is used in most of the menus because the price of 
butter in town is too high for the allowance of $1.25 per day. Where 
butter costs less than 25 cents per pound, it can be used in place of 
oleomargarine. 

These meals would cost very much less in many towns and in the 
country. Cost may be reduced by: 

1. More extended use of such cereals as corn, rye, and oatmeal 

2. Home canning and baking 

3. Preserving eggs for winter use 

4. Use of inexpensive cuts of meat 

5. Buying staples in quantity 

6. Eaising vegetables and small fruits in the family garden 



1917] 


Experiments in Teaching Food Values 


11 


EXPERIMENT II 1 

A STUDY OF THE DIETARY HABITS OF CAFETERIA 

PATRONS 

A study of the dietary habits of cafeteria patrons, recently made 
by the class in dietetics, has given results which may prove suggestive 
to the housewife in planning meals for the day. Five patrons, chosen 
as types of various groups taking lunch at the cafeteria, kindly co¬ 
operated by allowing their lunches to be observed each day. 

We assume that a fair standard for a man at moderate work is 
2,400 calories and for a woman, 2,200 calories, of which 10 to 12 per¬ 
cent of the total calories should be in the form of protein. Lunch or 
supper should furnish approximately one-third of the total calories 
for the day, or 750 to 800 calories, of which 75 to 96 should be of 
protein. If the morning meal is light, a heavier meal at noon would 
be required. 


Lunches of Student Man 


(A) 

Beef a la mode Gravy 

Baked beans Bread, 2 slices 

Mashed potatoes Butter 

Vanilla ice cream 

Protein Calories Total Calories 

255.11 1,268 

Rolls, 2 
Butter 

Vanilla ice cream 
Cocoanut cake 

Total Calories 
1,346.3 

In Lunch A of the Student Man, protein furnished 255 calories 
of the total of 1,268, or 20 percent. Lunch B of the same man gave 
96.66 protein calories of the total of 1,346 calories, or only 7 percent 
protein. 


Vegetable soup 
Wafers, 4 
Browned potatoes 
Baked beans 

Protein Calories 
96.66 


Contributed by Miss Mary C. deGarmo, M. A., and Miss Marie Freeman, A. B. 



12 


University of Illinois Bulletin 


[ August, 


Lunches of Faculty Woman I 


(A) 

Pork chops 
Mashed potatoes 

Protein Calories 

120.1 

(B) 

Meat croquettes 
Browned potatoes 
Bread 

Protein Calorics 

73.4 


Gravy 

Strawberries 

Nut cake 

Total Calories 
0G7.2 

Butter 
Ice cream 
Chocolate cake 

Total Calories 
987.9 


Lunch A of Faculty Woman I gave 120 calories of protein, or 18 
percent of the total of 667 calories. Lunch B of the same woman gave 
73 protein calories, or 7.3 percent of 988 calories. 


Lunches of Faculty Woman II 


(A) 

Baked eggs 
Navy beans 

Baked creamed potatoes 

Protein Calories 
129.84 

(B) 

Baked eggs 
Mashed potatoes 
Gravy 

Protein Calories 
91.44 

(C) 

Lima beans 
Mashed potatoes 
Gravy 

Peach, % 

Protein Calorics 
58.99 


Bread, 2 slices 
Butter 
Apple pie 

Total Calorics 
1,054.12 


Bread, 2 slices 
Butter 
Apple pie 

Total Calories 
841.12 


Bread, 2 slices 
Butter 
Lemon pie 

Total Calories 
820.6 


Many of the lunches were monotonous, lacking variety in choice 
of food and in preparation. For example, in the lunches of Faculty 
Woman II, on three consecutive days pie and potatoes were chosen, 
and baked eggs on two days. The absence of fresh fruits and vege¬ 
tables was striking in the menus given above and also in the following: 


1917] 


Experiments in Teaching Food Values 


13 


(A) 


(B) 


Lunches of Student Girl 


Creamed beef 
Frankfurter 

Protein Calorics 
86.86 


Vanilla ice cream 
Cocoanut cake 

Total Calories 
933.0 


Baked beans 
Scrambled evsrs 

o o 

Protein Calorics 
68.4 


Browned potatoes 
Bread 

Butter 

Total Calories 
695.1 


(C) 


Meat croquettes 
Browned potatoes 
Bread 


Butter 

Chocolate ice cream 
Chocolate cake 


Protein Calories 

113.7 


Total Calories 
1,294.6 


\ 


In the lunches of the Student Girl it will be seen also that im¬ 
portant sources of minerals, organic acids, and substances essential 
for growth were eliminated. “Roughage” was low because the foods 
chosen, tho high in energy, were concentrated and easily absorbed, 
furnishing no indigestible substances to serve as ballast. 

The averages of the fuel values of the lunches of each person for 
the fifteen days were: 


Patron 

Calories 

Faculty Man 

768 

Faculty Woman I 

775 

Faculty Woman II 

924 

Student Girl 

931 

Student Man 

1,028 


It will be seen that three of the five ate lunches yielding more 
energy than would be required provided each ate three meals a day. 
Lunches furnishing 1,054, 1,268, 1,294, and 1,346 calories contain one- 
half the fuel necessary for a day. The amount of protein shows con¬ 
siderable variation; also the highest protein, as in Lunch A of the 
Student Man, is not synonymous with the highest fuel value. The 
greatest fuel value was obtained from his Lunch B, containing only 7 
percent of the total fuel value in protein. 


14 


University of Illinois Bulletin 


[August, 


SUGGESTED COMBINATIONS 

In order to help patrons choose suitable combinations of foods, 
giving not only sufficient energy and the proper proportion of protein, 
but mineral substances, fresh foods, and ballast, the arrangement of 
the menu cards was changed and the foods were grouped in this way: 

*(1) Meat and meat substitutes—protein 

(2) Green vegetables and fruits—acids and minerals 

(3) Starchy and creamed vegetables—starches 

(4) Desserts other than fruits—sugars and fats 


Charts containing the following suggestions were hung by the 
menu board: 


Menu A 

Talce 

(1) Meat 

-or Meat substitute: 

Eggs 

Macaroni and cheese 
Rice and cheese 
-or Cream soup 

and 

(2) Rice 

-or Macaroni 

-or Potatoes 

—or Hominy 

-or Creamed vegetable 

and 

(3) Green vegetable 
-or Salad 

-or Fruit 

-or Vegetable soup 
-or Relishes 

and 

(4) Bread and butter 


Menu B 

Talce 

(1) Meat 

-or Meat substitute: 

Eggs 

Macaroni and cheese 
Rice and cheese 
-or Cream soup 

and 

(2) Green vegetable 
-or Fruit 

-or Salad 

-or Vegetable soup 
-or Relishes 

and 

(3) Pie 
-or Cake 
-or Pudding 
-or Ice cream 

and 

(4) Bread and butter 


*Adapted from Caroline L. Hunt and Helen W. Atwater, “How to Select 
Foods ,” Farmers Bulletin 808, United States Department of Agriculture. 



1917] 


Experiments in Teaching Food Values 


15 


EXPERIMENT III 1 

DATA FROM PRACTISE APARTMENT 

This third experiment is of a very different type from the first 
two. In this one, emphasis is put upon the ability of the student 
to apply her knowledge of foods, to coordinate the elements of time, 
cost, and method of work in order to produce satisfactory results 
in several lines. For almost every student, it is the first experience 
in this kind of responsibility, so this is in a very real sense a report 
of student work. 

The following meals were prepared in the practise apartment 
by one student and served by another to a group of four—the in¬ 
structor, a guest, and the two students who were working. The first 
period of five days began with Monday, February 19, 1917, and the 
second with Monday, May 14, 1917. These two periods were chosen 
because they serve to illustrate, among other factors, the influence 
of the season. 


Meals for Five Days in February 
Monday 

Breakfast: Cracked wheat, toast, butter, coffee, cream 
Luncheon: Cottage cheese salad, biscuit, butter, tea 

Dinner: Pot roast of beef, mashed potatoes, lettuce and nut salad, rolls, 
butter, birds ’ nest pudding 

Tuesday 

Breakfast: Oranges, toast, butter, coffee, cream 
Luncheon: Beef stew, bread and butter, tea 

Dinner: Pork chops, boiled rice with gravy, bread and butter, Waldorf 
salad, mock mince pie, coffee, cream 

Wednesday 

Breakfast: Stewed peaches, muffins, butter, coffee, cream 
Luncheon: Casserole of meat and vegetables, bread and butter, tea 
Dinner: German steak, creamed potatoes, bread and butter, lettuce salad, 
lemon ice, wafers 


Thursday 

Breakfast: Oranges, rolled oats, toast, butter, coffee, cream 
Luncheon: Cream of tomato soup, cottage cheese salad, bread and butter 
Dinner: Swiss steak and gravy, mashed potatoes, creamed cauliflower, hot 
rolls, butter, apple pie, coffee, cream 


Contributed by Miss Cora E. Gray, M. S. 



16 


University of Illinois Bulletin 


[August, 


Friday 

Breakfast: Prunes, corn flakes, toast, butter, coffee, cream 
Luncheon: Croquettes, baking powder biscuits, butter, apple butter, tea 
Dinner: Pot roast of beef, gravy, mashed potatoes, scalloped corn, bread 
and butter, Waldorf salad, cottage pudding 

Market List for Five Days- in February 


Meats Eggs, dairy products, and fats 


Beef chuck, 2 lbs. 

$ .50 

Eggs, 3 . 

.. .$ .112 

Pot roast, 1lbs. 

.30 

Cottage cheese, 1 pt... 

... .10 

Swiss steak, 2% lbs. 

Pork chops, lYs lbs. 

.60 

Milk, 3 Yu qts. 

... .35 

.30 

1 Butter, 1 y 2 lbs. 

.. . .66 

$1.70 

Oleomargarine, % lb.., 
Crisco, 1 lb.. 

... .12 

... .20 

Fruits and vegetables 

Apples . 

$ .12 

Groceries 

x Sugar, 3 y 2 lbs. 

$1,542 

. . .$ .228 

Apple butter, 1 glass home 


Bflour, 414 lbs. 

Corn flakes, 2% oz. . .., 


canned . 

.06 

. . . .02 

Cauliflower, 1 . 

.15 

Cracked wheat, 4 oz..., 

... .02 

Celery, 2 bunches. 

.23 

Rice, broken, 1 lb. 

. . . .06 

Lemons, 2 . 

.05 

Rolled oats, 6 oz. 

, . . .03 

Lettuce, 1 lb. 

.20 

Bread, homemade. 

. .. J-i 

Oranges, 4 . 

.10 

Wafers. 

... .05 

Peaches, y> lb.. . . . . 

.063 

Peanuts. 

. . . (In 

Potatoes, 71/2 lbs. 

Prunes, % lb. 

.413 

3 Coffee, 7 oz. 

. . .13 

.05 

1 Tea. 

. . .022 

Raisins. 

Tomatoes, canned . 

.055 

.12 


$1.30 


$1,611 Total for food materials... .$6,153 


Meals for Four Days in May 
Tuesday 

Breakfast: Oranges, poached eggs on toast, butter, coffee, cream 
Luncheon: Bice croquettes, muffins, butter, jelly, pears, iced tea 
Dinner: Veal steak, new potatoes, creamed cauliflower, bread and butter, 
canned pineapple, wafers 

Wednesday 

Breakfast: Oranges, bacon, toast, butter, coffee, cream 

Luncheon: Potatoes au gratin, bread and butter, stewed rhubarb, wafers, 
iced tea 

Dinner: Pork chops, creamed new potatoes, radishes, bread and butter, 
strawberry shortcake 


Thursday 

Breakfast: Oranges, bacon, toast, butter, coffee, cream 

Dinner: Swiss steak, mashed potatoes, creamed turnips, radishes, bread 
and butter, fruit ice, wafers 


Thought in quantity; cost estimated. 








































1917 ] 


Experiments in Teaching Food Values 


17 


Supper: Tuna fish salad, steamed brown bread sandwiches, white bread 
sandwiches, iced tea 

Friday 

Breakfast: Stewed prunes, cinnamon toast, butter, coffee, cream 
Luncheon: Rice croquettes, bread and butter, rhubarb 

Dinner: Meat croquettes, mashed potatoes, creamed asparagus, bread and 
butter, vanilla ice cream, wafers 


Market List for Four Days in May 


Meats 

Veal steak, 1 lb.$ .25 

Round steak, 1 lb. —j~.28 

Hamburger, ^ lb.10 

Bacon, % lb.15 

Pork chops, 1 lb.35 

Tuna fish, 1 can.20 


$1.33 

Fruits and vegetables 

Apple jelly, 1 glass, home 


product.$ .00 

Asparagus, 1 bunch.10 

Cauliflower, 1 large head. .20 

Lettuce, 1 head.05 

Oranges, 4.12 

Canned pears, 1 can, home 

product.15 

Canned pineapple, 1 can. .15 

Potatoes, 4 lbs.30 

Prunes, V 2 lb.07 

Radishes, 1 bunch.05 

Rhubarb, 2 bunches.10 

Strawberries, 1 box.15 

Turnips, 2 bunches.10 


Eggs, dairy products, and fats 


Eggs, i /2 doz.$ .18 

Milk, 5 qts.50 

Butter, 1 % lbs.53 

Lard, % lb. .03 


$1.24 


Groceries 

1 Sugar, 2 lbs.$ .164 

Hlomino Sugar, 2 oz.021 

*Flour, 1 V 8 lbs.073 

Oatmeal, 3 oz.015 

*Rice, y 2 lb.05 

White bread.45 

Brown bread .07 

Cookies.15 

Coffee, 4 oz.072 

*Tea.03 


$1,095 


$1.60 Total cost of food materials $5,265 
Comparison of Expenditures 


Foods 

Amount expended 

Percent of total 
expenditure 

February 

5 days 

May 

4 days 

February 

5 days 

May 

4 days 

Meats. 

$1.70 

$1.33 

27.70 

25.26 

Fruits and vegetables. 

1.611 

1.60 

26.18 

30.39 

Eggs, dairy products, and fats... 

1.542 

1.24 

25.06 

23.55 

Groceries. 

1.30 

1.095 

21.12 

20.80 

Total. 

$6,153 

$5,265 



Cost per day. 

1.23 

1.316 



Cost per person per day. 

.30 

.32 




bought in quantity; price estimated. 

































































18 


University of Illinois Bulletin 


[ August, 


DISCUSSION 

The total expenditure of $6.15 for five days, or 30 cents per 
person per day, is not extravagant. Cream was bought only occa¬ 
sionally. Some of the cream from the bottle of whole milk was used 
for coffee; the rest of the cream with some milk was used for 
the cereal. Several factors tended to keep the menus simple and 
easy of preparation: (1) the student was limited as to the money to 
be expended; (2) she was loath to attempt too much in an untried 
field; (3) her regular University duties demanded her attention. 
Some of the meals may seem inadequate, but it is to be remembered 
that these people were engaged in sedentary occupations. Repeti¬ 
tion, as of croquettes on the last day in the May period, is usually 
accounted for by the effort of the cook to have an empty ice box for 
her successor. The decrease in the use of meat and the increased 
amount of fruits and vegetables during the warm May days are 
interesting. The lowered cost of butter and eggs in May as com¬ 
pared with February accounts for the difference in the amounts ex¬ 
pended for those foods. The increased cost of potatoes in May this 
year, as well as the desire for fruits and vegetables during the first 
really warms days of the season, made the expenditures per day 
larger in May than in February. 


1917 ] 


Experiments in Teaching Food Values 


19 


EXPERIMENT IV 1 
A LESSON IN BUYING 

Yet another method of studying food values is to be found in a 
consideration of weight, cost, and measure. This has been used by 
wise housekeepers for some time, but some women have been so 
impressed with the importance of buying by weight that they have 
almost lost sight of the expression of this weight in terms of measure. 
Very few women would think of buying bananas except by the 
pound, but not many realize that they will get only three medium 
bananas in a pound. Such a common commodity as potatoes of 
course are always purchased by weight, and it is very important to 
realize that there are 15 pounds of potatoes in a peck and that this 
same 15 pounds also represents about 50 medium sized potatoes. In 
other words, if a housekeeper buys a pound of potatoes, she will get 
three medium potatoes and a little one thrown in for full weight. 
A pound of prunes may be ordered without any special interest by 
the woman buyer, and she may get either large or small prunes, de¬ 
pending upon the grocer’s wishes, while a wiser buyer would stipulate 
the size wanted because she would know that in a pound of small 
prunes she would get about 40 prunes while if they were large there 
would be about 28. 

The following table shows the relation of cost, weight, and 
measure and also brings out the difference in the weight of contents 
of the cans of different sizes. In the case of canned pork and beans, 
the No. 1 can costing 15 cents weighs 11 ounces, while the No. 2 can 
costing 20 cents weighs 21 ounces. In the latter can, the cost of the 
additional 10 ounces is 5 cents. If the housekeeper uses condensed 
milk in quantity, it is better for her to buy the 16-ounce can, as 
the cost per ounce is much less than if she purchases the 6-ounce 
can. Of course, it may be better economy for the woman to buy 
the No. 2 can of vegetables, but this is true only when the No. 2 
can gives her exactly enough for one meal for her family. If there 
is a serving left over, it is evidently wiser for her to buy the No. 3 
can, because then she has enough for two meals, and, with different 
methods of preparation, will run no risk of monotony. 

It seems clear, then, that several elements enter into the wise 
buying of food. One who enlists in that service ought to have a 


■‘Contributed by Miss Jean G. MacKinnon, M. A. 



20 


University of Illinois Bulletin 


[August, 


clear conception of the relation of these units of weight, cost, and 
measure, and, in addition, to know whether the food she buys con¬ 
tains chiefly proteins, carbohydrates, fats, or mineral matter, and 
the purpose each class serves in the body. Women have fought shy 
of the phrase “food values” and have preferred to “buy food,” bu¬ 
rn these strenuous days the very best service many a woman can 
render is determined by her ability or inability to manage her food 
supply. Personal and national necessity is laid upon many a woman 
to make of herself a wise buyer. 


Material 

Weight 

Measure 

Cost 



May 1,1917 

Apricots, medium . 

.. 1 lb. 

75 halves 

$ .25 

Bananas, medium . 

,.. I lb. 

3+ 

.07 

Beans 




Navy.. 

... 1 lb. 

2% cups 

.20 

Lima. 

.. 1 lb. 

2 cups 

.20 

Beans, canned 




String, No. 2. 

. . 1 lb. 2 oz. 

1% cups (drained) 

.15 - .20 

Lima, No. 2. 


1% cups (drained) 

.15 - .25 

Pork and beans, No. 1.. . 


lVx cups 

.15 

Pork and beans, No. 2... 


2 y 2 cups 

.20 

Beets, canned 




No. 2 . 


40 small 

.15 

No. 3 . 


65 small 

.18 

Beets, bunch . 


8 of l x / 2 in. diam. 

.08 

Bran, sack .. 

...3 lbs. 

9-f- cups 

.45 

Bread 




Graham. 


14 y 2 - in. slices 

.06 

Rye, Ward's. 

,.. 1 lb. 

21 t4-in. slices 

.10 

White, Ward's. 


16 %-inch slices 

.15 

Whole wheat, Ward's... 


15 %-inch slices 

.15 

Butter. 

.. 1 lb. 

32 tbsp. or 40 squares 

.52 

Cabbage . 


1 head 

.24 

Carrots. 


4 medium 

.C8 

Celery. 


1 stalk 

.10 

Cereals 




Cornmeal. 

.. 2 lbs. 

7 cups 

.15 


5 lbs. 

17 y 2 cups 

.30 


7 lbs. 

2414 cups 

.35 

Cream of Wheat. 


4-f- cups 

.20 

Oatmeal. 

, .. 1 lb. 13i/ 2 oz. 

5 y 2 cups 

.15 

Pettijohn's. 


6% cups 

.20 

Puffed Wheat. 


8% cups 

.15 

Rolled Oats. 


3% cups 

.10 

Shredded Wheat. 


12 biscuits 

.15 

Cheese 




Cottage. 

.. 1 lb. 

1 qt. 

.10 

Cream. 


% cup 

JO 

Pimento. 


% cup 

.15 

Cherries, candied . 


40 medium 

.15 

Chocolate, Baker's . 


8 squares 

.25 

Cinnamon. 


4 tbsp. 

.20 

Cocoa . 


24 tbsp. 

.25 




































1917 ] Experiments in Teaching Food Values 21 


Material 

Weight 

Measure 

Cost 




May 1,1917 

Cocoanut, sliredded 




Package . 


1cups 

$ .10 

Bulk. 


5 cups 

.25 

Coffee. 


5-J- cups 

.28-.30 

Corn, canned, No. 2. 


1% cups 

.15-.20 

Crackers 




Graham. 


30 biscuit 

.13 

Long Branch, Saltines. 

... 9% oz. 

38 double biscuits .20 

Square . 


22 biscuits 

.06 

Whole wheat . 


37 biscuits 

.13 

Crisco. 


3-(- cups 

.50 


3 lbs'. 1 oz. 

614 cups 

1.00 

Currants. 


2 y 2 . cups 

.35 

Dates, Dromedary. 


36 dates 

.15 

Eggs. 


1 dozen 

.35 

Figs, washed, package. 

... 15 oz. 

18 figs 

.30 

Flour 




Bread. 


3% cups per lb., 

unsifted 3.25 

Entire wheat . 


3yo cups per lb. 

.45 


10 lbs. 

31/2 cups per lb. 

.85 

Graham. 


3% cups per lb. 

.45 


8 lbs. 

3% cups per lb. 

.65 

Pastry.. 


3% cups per lb., 

unsifted .45 

Gelatine 




Knox. 


Makes 2 qts. 

.20 

Plymouth Rock . 


Makes 2 qts. 

- .15 

Jello. 


Makes 1 pt. 

.10 

Jiffy Jell. 


Makes 1 pt. 

.15 

Ginger snaps, Zuzu. 


27 biscuits 

.06 

Hominy, bulk . 

. ... 1 lb. 

2 cups 

.0625 

Junket . 


10 tablets 

.10 

Karo, No. 2, light or dark. . . 


3 cups 

.20 

Lard, pail . 


6 cups 

.90 

Lettuce 




Leaf. 


1 bunch 

.05-.10 

Head. 


Small head 

.10 

Macaroni, package. 



.10 

* 

9 lbs. 8 oz. 


1.15 

Milk, condensed . 


% cup 

.06 


16 oz. 

1% cups 

.12 

Molasses, No. 2% . 


2% cups 

.25 

Mustard 




Dry. 


5 y 2 tbsp. 

.15 

Prepared . 


1 cup 

.15 

Oleomargarine. 

... 1 lb. 

32 tbsp. 

.33 

Olive oil, Old Monk . 


1 pint 

.55 



1 quart 

LOO 

Olives.... 


1 quart (50-60 olives) .35 

Onions, dry .. 

... 1 lb. 

5 large 

.15 

Parsnips. 

... 1 lb. 

3 or 4 

.07 

Peas, canned, medium. 


1 % cups 

.15-.25 

Pecans 




As purchased. 

... 1 lb. 

90 

.50 

Shelled. 

,.. 1 lb. 

3 l /4 cups 

.90 

Pepper . 


12 tbsp. 

.10 

Pickles 




Midget. 


1 quart (50 pickles) .35 

Dill. 


1 medium 

.02 













































22 


University of Illinois Bulletin 


Material 

Weight 

Measure 

Cost 




May 1,1917 

Pimento, canned. 

... 7 

oz. 

5 

$ .15 

Pineapple 





No. 1 flat. 


oz. 

5 slices 

.15 

No. 2 tall. 


lb. 3 oz. 

10 slices 

.25 

Potatoes, Irish. 

.. .15 

lbs. 

1 pk. (50 medium) 

.90 

Prunes 





Small. 


lb. 

40 

.15 

Large . 


lb. 

28-30 

.25 

Pumpkin, canned. 


lbs. 

3 V 3 cups 

.15 

Raisins 





Seedless. 

...15 

oz. 

2 y 2 cups 

.IS 

Seeded . 


oz. 

1% cups 

.15 

Rice. 


lb. 

2 cups 

.10 

Salmon (flat) . 


oz. 

1% cups 

.15-.20 

Salt. 


lb. 

1% cups 

.015 

Soda.. 


lb. 

2-)- cups 

.10 

Spaghetti. 


oz. 


.15 

Spinach, canned, No. 2. 

... 1 

lb. 2 oz. 

2-)- cups 

.15 

Starch, cornstarch. 


lb. 

214 cups 

.10 

Sugar 





Brown. 

... 1 

lb. 

2% cups 

.12 

Confectioners’, package. 

... 1 

lb. 

2% cups 

.15 

Granulated. 

,...25 

lbs. 

2 cups per lb. 

2.75 

Loaf. 


lbs. 

200 half-size pieces 

:30 

Tapioca 





Instant. 

...10 

oz. 

1% cups 

.15 

Minute. 

.. .10 

oz. 

1W cups 

.15 

Pearl. 

... 1 

lb. 

2Vi cups 

.15 

Tea . . 


lb. 

5 y 2 cups 

.80 

Tomatoes, canned No. 2. 

... 1 

lb. 3 oz. 

3 y 2 cups 

.15-.20 

Vanilla wafers, package. 

... 5 

oz. 

26 biscuits 

.13 

Vinegar . 



1 gallon 

.25 

Walnuts 





As purchased. 

... 1 

lb. 

32-35 nuts 

.50 

Shelled. 

... 1 

lb. 

4 cups 

.60 

Wesson Oil . 



1 pt. 3 fluid oz. 

.35 - .40 

Yeast 




- 

Compressed. 



1 cake 

.02 

Dry. 



5 cakes 

.05 

Zwieback. 


24 biscuits 

.13 













































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